Tag Archives: organic valley

The Melt Down: Grilled Cheese Event Goes Bigger Than Ever

It’s a dream come true for fans of gourmet grilled cheese sandwiches, and it’s bigger and better than ever in 2020.

There’s a popular month-long event called “The Melt Down,” where sales of signature grilled cheese sandwiches throughout February support YCAP regional food bank efforts to fight hunger. This year’s “Deluxe Edition” includes 68 participating restaurants and businesses in Yamhill County and 13 sponsors. The restaurants are in a friendly competition for the title of the “Biggest Cheese.”

Each restaurant has their own unique take on the classic grilled cheese sandwich, many with clever names to match. Some examples include: Diet Starts Tomorrow, The Triple Texan, Play with your Food, Ooey Gooey Tomato Grilled Cheesy and Check Yo Self Before You Raclette Yo Self. While there are options for the strict grilled cheese purists, some other ingredients include peanut butter, jalapeños, pineapple, pesto, potatoes, marinara, brisket, avocado and quince chutney.

But how to decide with so many options to choose from? Easy. There’s a passport with details on the sandwiches available at each stop, including their address and business hours. Those who show their passports get stamps or signatures to make them eligible to win prizes donated by 40 area businesses.

Local restaurants in the community are also winners since the event generates increased business thanks to The Melt Down. “It is hard to believe that a small idea just a few years ago has grown into such a successful fundraiser and has provided a much needed economic boost to so many businesses here in Yamhill County,” said YCAP Development Specialist Diane Longaker.

In 2019, more than 6,280 sandwiches were sold, raising approximately $20,000. That equals more than 65,000 meals for the people served by YCAP and its food bank. Oregon dairy farmers and processors including Tillamook and Organic Valley are supporting The Melt Down: Deluxe Edition with hopes for record-setting results. You can help by ordering a grilled cheese from participating restaurants through February 29.

RELATED LINKS:

The 2020 Melt Down: Deluxe Edition

YCAP Regional Food Bank

Dairy Enlightening: Educational Leaders Tour Cloud Cap Farms

This summer, School nutrition directors, teachers, and administrators from Oregon and Idaho toured Cloud Cap Farms as a part of a special event called the “Fuel Up to Play 60 Pro Bowl.”

The Pro Bowl was a two-day event for school wellness champions to learn more about promoting healthy eating and physical activity through the Fuel Up to Play 60 program. The tour was organized by the Oregon Dairy and Nutrition Council and Dairy West.

“The primary purpose of these tours is to dispel myths. And there’s the opportunity to ask any of the questions that you might have,” said Jenifer Cruickshank from OSU’s Extension Service.

The farm tour was led by Melissa Collman, a fourth generation dairy farmer. Cloud Cap Farms is an organic dairy located outside of Portland in Boring, Oregon. They milk 200 cows twice a day, and the farm has been in operation for 94 years.

As one of the Oregon Dairy Farmer Association’s Young Dairy Leaders, Melissa is an active “agvocate.” She has participated in many events promoting youth health and wellness, advocating for agriculture, and boosting awareness and support for dairy. She also works for Organic Valley, helping innovate and educate in the organic food system.

With a goal to help Pro Bowl attendees learn firsthand about food systems, and the farms and farmers who provide nutritious food and ingredients to their schools, Melissa shared about the importance of cow care to provide quality milk. “The healthier [the cow] is, the healthier her milk is,” Melissa explained.

“It’s amazing to see the care that all these cows get to make sure that the milk we are getting is safe and healthy and good for us,” shared Anne Leavens, the Director of Food and Nutrition Services for Central Point School District. “Milk is a huge part of our meal program,” said Leavens. “You don’t think about how much work goes into the food that we are getting every day.”

The Pro Bowl participants all agreed they learned more about food systems, healthy eating and physical activity strategies to share with students and staff at their schools.

“Anytime questions about milk, or even dairy cattle, come up, they’ve got a nice firm basis now to answer questions for other people,” said Cruickshank. “Because they can say, ‘I’ve been on a dairy, and this is what I saw.’”